ORECCHIETTE WITH MUSHROOMS, RADICCHIO, AND GORGONZO

Serves 6
Ingredients:
* Coarse salt
* 1/2 pound orecchiette (ear-shaped pasta) or conchiglie (medium shells)
* 2 tablespoons extra-virgin olive oil, plus more for drizzling
* 1 medium shallot, minced (about 1/4 cup)
* 1/4 teaspoon red-pepper flakes
* 8 ounces assorted mushrooms, such as cremini, shiitake, and oyster, stemmed and cut into 1/4-inch-thick slices
* 1/4 cup dry white wine
* 1 tablespoon fresh thyme leaves
* 3 tablespoons coarsely chopped fresh flat-leaf parsley
* 1/4 teaspoon finely grated lemon zest
* 3 tablespoons fresh lemon juice (from about 1 lemon)
* 1/2 head radicchio, sliced crosswise into thin strips (about 2 cups)
* 2 ounces Gorgonzola cheese, crumbled
* Freshly ground pepper, to taste

Directions:

1. Bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain, and then drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
2. Meanwhile, heat oil in a large skillet over medium heat. Add shallot and red-pepper flakes, and cook until shallot has softened, about 4 minutes. Add mushrooms, and cook until softened, about 5 minutes. Add wine, and cook until reduced by three-quarters, 2 to 3 minutes. Remove from heat.
3. Add herbs, lemon zest and juice, and radicchio, and toss until radicchio has wilted. Add pasta, Gorgonzola, salt, and pepper; toss. Serve at room temperature.
(marthastewart.com)

Tomato with Goat cheese salad with Basil VINAIGRETTE

Ingredients:
* 1/2 cup packed fresh basil leaves, plus more for garnish
* 2 tablespoons olive oil
* 2 tablespoons white-wine vinegar
* Coarse salt and ground pepper
* 3 ounces fresh goat cheese
* 3 medium tomatoes, cored and sliced crosswise 1 inch thick

Directions

1. In a blender, combine basil, oil, vinegar, and 1 tablespoon water. Blend until smooth, 2 to 3 minutes. Season vinaigrette with salt and pepper.
2. With dental floss or a warm knife (wiped clean after each slice), thinly slice cheese. Arrange tomatoes and goat cheese on a serving plate; drizzle with dressing to taste. Serve garnished with basil leaves.
(marthastewart.com)

Spinach feta and red seedless grapes salad

Ingredients

For the dressing:
8 cherry tomatoes
1 tablespoon chopped parsley
¼ teaspoon salt
4 tablespoons Pompeian® Pomegranate Infused Balsamic Vinegar
1 tablespoon feta cheese, crumbled
1 tablespoon C&H® or Domino® sugar
6 tablespoons Pompeian® Extra Virgin Olive Oil

For the salad:
7 ounces bay spinach leaves
5 tablespoons toasted pine nuts
1 cup red seedless grapes, cut in half

5 tablespoons feta cheese, crumbled


Serves 4

To prepare the dressing:
Place all of the ingredients except the olive oil in a food processor and process for about 30 seconds. Add the oil in a thin stream until it is all incorporated into the dressing. Turn off the processor, transfer the dressing to a bowl, and put aside until you are ready to dress the salad.

To prepare the salad:
In a large bowl, mix the spinach leaves, pine nuts and seedless grapes, and toss with the dressing. Divide the mixture among 4 plates, sprinkle with the crumbled feta cheese, and serve.

(Chef Nick Stellino)